Cold Comfort 3 – Warm Chocolate Puddings

There’s something about the aroma of chocolate cooking in the oven that makes you feel like having dessert beforedinner. Green & Black’s chocolate, with 72% cocoa solids, was still a novelty in 2004 when Catherine Cleary (@Catherineeats) developed this recipe for the Sunday Tribune after getting a present of the chocolate from her sister-in-law.

Warm chocolate puds with raspberry coulis and fresh cream

Now there are lots of great Irish chocolates to choose from and I used Ó’Conaill Chocolate from Cork. Their coverture chocolate which I picked up in Superquinn has a 70% cocoa content and a lovely texture to work with. It is made using cocoa butter and has a clean, precise “snap” on breaking and a smooth full-bodied taste.